This is going to be a light cooking week for me. I am still recovering from my cold and the long holiday weekend. Also, we have another long weekend coming up that is packed with activities and family fun. I must say, I am somewhat at a loss as to what to make for dinner during the days I do need to get dinner on the table this week. I have a couple of carry-over ideas that never materialized for last week. I will probably just fill in the gaps with those. Also, I have been avoiding the grocery store like 'The Plague' for some reason. I just don't want to go grocery shopping! Irrational yes, but my excuse is that I am pregnant and cranky. I think I am going to have to break down and go anyway...sigh. We will see how long I can hold out!
Weekly Menu Plan: 11/29/09-12/05/09
Sunday, 11/29/09: Breakfast for Dinner (Yeah, it was a lazy night.)
Monday, 11/30/09: Jen's Chicken Pot Pie (I have both leftover filling and store-bought pie shells stocked in my freezer. All I have to do is thaw and bake for another lazy cooking night.)
Tuesday, 12/01/09: Aggie's Baked Asian 5 Spice Salmon, PW's Sesame Noodles with Asian Veggies (these are both new recipes)
Wednesday, 12/02/09:Spicy Black Bean Soup ('new-to-blog' recipe)
Thursday, 12/03/09: Chili Cheese Dogs, baked potatoes, steamed veggies
Friday, 12/04/09: Dinner out!
Saturday, 12/05/09: Leftovers
November 30, 2009
November 29, 2009
Jen's Leftover Turkey Noodle Soup
My son and I are both sick again. It seems we have come down with a basic cold. Ugh...not to mention annoying. My nose is bright red from all the blowing! I feel like dirt, but he seems to have an endless supply of energy, despite his symptoms. Actually, I think he is on the mend, but I just can't seem to shake mine.
Since I am sick, I wanted homey, comforting, soup for dinner last night. My mother in law sent us home with a bunch of Thanksgiving leftovers, so I decided to morph those into turkey soup. My husband's family makes what I call "crazy Thanksgiving noodles" as part of their traditional holiday meal. Typically, I am not a fan of the noodles (they're not bad, just bland); but I found that they work really well in this soup application. My husband was happy that I have finally found a use for the "crazy Thanksgiving noodles" that I really liked. I didn't have an actual "turkey noodle soup" recipe to follow, so I just used my chicken noodle soup recipe as a foundation and went from there. I am happy to report that this soup turned out great. It was quick to put together, easy, and it really hit the spot!
Jen's Leftover Turkey Noodle Soup
Ingredients:
2 Tablespoons of butter
leftover white and dark meat turkey, chopped into small, bite-sized pieces
1 small onion, diced
1 stalk celery, diced finely
1-2 carrots, cut into small disks
1 clove of garlic, minced
1-2 Tablespoons of flour
1/2 cup of dry white wine
1 teaspoon of poultry seasoning (I used Paul Prudhomme's Poultry Magic)
1/2 teaspoon of dried thyme
salt and pepper to taste
4-6 cups of chicken or turkey stock
leftover "crazy Thanksgiving noodles" or cooked pasta of your choice
Directions:
In a dutch oven over medium high, saute onions, celery, and carrots in butter with a big pinch of salt. When onions are translucent, add garlic and cook for an additional 1-2 minutes. Sprinkle in flour over veggie mixture and stir to combine. Cook for 2-4 minutes, or until flour dissolves and makes a paste-like texture combined with the veggies. Add white wine to deglaze the pot. When wine is almost completely evaporated, add the turkey, chicken stock, poultry seasoning, thyme, and additional salt and pepper to taste. Bring to boil, then reduce to a simmer. Cook for 15 minutes with lid of dutch oven partially cracked open. Add cooked noodles, and simmer for an additional 5 minutes. Serve and enjoy!
Jen's Notes:
Sorry, no photo. I am a slacker.
Since I am sick, I wanted homey, comforting, soup for dinner last night. My mother in law sent us home with a bunch of Thanksgiving leftovers, so I decided to morph those into turkey soup. My husband's family makes what I call "crazy Thanksgiving noodles" as part of their traditional holiday meal. Typically, I am not a fan of the noodles (they're not bad, just bland); but I found that they work really well in this soup application. My husband was happy that I have finally found a use for the "crazy Thanksgiving noodles" that I really liked. I didn't have an actual "turkey noodle soup" recipe to follow, so I just used my chicken noodle soup recipe as a foundation and went from there. I am happy to report that this soup turned out great. It was quick to put together, easy, and it really hit the spot!
Jen's Leftover Turkey Noodle Soup
Ingredients:
2 Tablespoons of butter
leftover white and dark meat turkey, chopped into small, bite-sized pieces
1 small onion, diced
1 stalk celery, diced finely
1-2 carrots, cut into small disks
1 clove of garlic, minced
1-2 Tablespoons of flour
1/2 cup of dry white wine
1 teaspoon of poultry seasoning (I used Paul Prudhomme's Poultry Magic)
1/2 teaspoon of dried thyme
salt and pepper to taste
4-6 cups of chicken or turkey stock
leftover "crazy Thanksgiving noodles" or cooked pasta of your choice
Directions:
In a dutch oven over medium high, saute onions, celery, and carrots in butter with a big pinch of salt. When onions are translucent, add garlic and cook for an additional 1-2 minutes. Sprinkle in flour over veggie mixture and stir to combine. Cook for 2-4 minutes, or until flour dissolves and makes a paste-like texture combined with the veggies. Add white wine to deglaze the pot. When wine is almost completely evaporated, add the turkey, chicken stock, poultry seasoning, thyme, and additional salt and pepper to taste. Bring to boil, then reduce to a simmer. Cook for 15 minutes with lid of dutch oven partially cracked open. Add cooked noodles, and simmer for an additional 5 minutes. Serve and enjoy!
Jen's Notes:
Sorry, no photo. I am a slacker.
November 22, 2009
Weekly Menu Plan: 11/22/09-11/28/09
Once again, when the weekend rolls around, my dinner plans kinda go out the window. We stuck to last week's meal plan up until Saturday, then decided to scrap our shrimp linguine and go to the in-law's house instead. Normally, I would push that dinner back to the following day (which is tonight); but instead we are going out to dinner with some friends. I am certainly not complaining...I am pretty excited about dinner out! So, it looks like our shrimp pasta will carry-over to Monday...which is one less meal I really have to "plan". I actually like when dinner ideas spill over onto another day...that means it is less work coming up with dinner ideas.
I am going to try and keep the menu pretty low key, since this is Thanksgiving week. I am not cooking (hooray), but we are going to my in-law's for Turkey Day. Really, with two dinners slots already filled, this week is going to be easier than I anticipated!!! I am toying with the idea of trying a new (actually, a new to blog) recipes, but I will need to see if I have what I need on hand. I want to avoid grocery shopping, if possible. Anyway, I hope everyone has a safe and fun holiday week out there!!!!
Weekly Menu Plan: 11/22/09-11/28/09
Sunday, 11/22/09: Dinner out!
Monday, 11/23/09: Ina's Linguine with Shrimp Scampi, salad
Tuesday, 11/24/09: Dinner out!
Wednesday, 11/25/09:Giada's Balsamic Chicken, TJ's wild rice pilaf, steamed veggies
Thursday, 11/26/09: HAPPY THANKSGIVING!!!! (Gobble, Gobble!)
Friday, 11/27/09: Dinner out!
Saturday, 11/28/09: Jen's Leftover Turkey Noodle Soup (recipe to follow)
I am going to try and keep the menu pretty low key, since this is Thanksgiving week. I am not cooking (hooray), but we are going to my in-law's for Turkey Day. Really, with two dinners slots already filled, this week is going to be easier than I anticipated!!! I am toying with the idea of trying a new (actually, a new to blog) recipes, but I will need to see if I have what I need on hand. I want to avoid grocery shopping, if possible. Anyway, I hope everyone has a safe and fun holiday week out there!!!!
Weekly Menu Plan: 11/22/09-11/28/09
Sunday, 11/22/09: Dinner out!
Monday, 11/23/09: Ina's Linguine with Shrimp Scampi, salad
Tuesday, 11/24/09: Dinner out!
Wednesday, 11/25/09:Giada's Balsamic Chicken, TJ's wild rice pilaf, steamed veggies
Thursday, 11/26/09: HAPPY THANKSGIVING!!!! (Gobble, Gobble!)
Friday, 11/27/09: Dinner out!
Saturday, 11/28/09: Jen's Leftover Turkey Noodle Soup (recipe to follow)
November 15, 2009
Family Circle Gingerbread Men
I found this recipe in the November 2009 issue of Family Circle magazine. The boy spied all the gingerbread men arranged on a platter in the cover photo and immediately started asking to make them. I am not the best baker, but this recipe looked simple enough that even my little helper and I could handle it. This is my first crack at baking/decorating these type of cookies, so hopefully they will turn out yummy and aesthetically pleasing. I will make sure to post pics of the final product later on.
Family Circle Gingerbread Men
From: November 2009 issue, Family Circle magazine
Ingredients:
2 3/4 cups all-purpose flour
3/4 teaspoons of baking soda
1 Tablespoon of ground ginger
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 teaspoon of salt
1/2 cup (1 stick) of unsalted butter, softened
1/2 cup of packed dark-brown sugar
1 large egg
1/2 cup of original molasses
Red hot cinnamon candies, for decorating
Tubed white icing for piping
Directions:
1) In a medium sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
2) In a separate large bowl, beat the softened butter and brown sugar until smooth (I used a handheld electric mixer). Beat in egg, then molasses. Stir flour mixture into butter mixture. Divide dough into 2 halves. Wrap; CHILL FOR 2 HOURS.
3)Preheat oven to 350 degrees. On a well-floured surface, roll half of the dough to 1/8 inch thickness. Cut shapes with assorted-sized gingerbread cookie cutters; transfer to ungreased baking sheets. Reroll scrap cuts. Repeat with rest of the dough.
4) Bake at 350 degrees for 13 minutes. Transfer cookies to racks to cool. Decorate with icing and assorted candies.
Jen's Notes:
I made a couple of subtle substitutions for our cookies. First, I did not have unsalted butter. I just used regular salted, which worked out fine. Then, the magazine has a recipe for Royal Icing, but I didn't use it. I already had tubed icing on hand and I reasoned that it would be easier to work with, considering I have a 3 1/2 year old assistant baker. Lastly, I don't have assorted gingerbread cookie cutters. I just have one size (it looks to be a 4 inch one), so that is what I used.
The cookies on the magazine cover don't have faces,which I think is a little strange. They look like little gingerbread drones. I think ours will have faces...that will make biting their heads off more fun, anyway!!!
Here is my assistant, hard at work mixing the dough. Notice his baking apparel...an apron, t-shirt, and Spiderman underwear.
Gee...it looks like he had to sample some of his handywork. I spy a little cookie dough at the corners of his mouth.
The Result:
This was a really fun project to do with my son. I think as gingerbread cookies go, this recipe is probably mediocre...really, nothing special. The cookies themselves tasted okay, but are super-crunchy. Personally, I like a more chewy cookie; but as it has been explained to me that gingerbread is usually pretty darn crunchy.
The fun part was decorating these guys and getting my little one involved in the whole process. I love that he is old enough to enjoy helping me in the kitchen. The decorated cookies did not turn out "magazine cover" beautiful, but I am okay with that. All in all, I would certainly make gingerbread men again...maybe just look for a better recipe. I would recommend this baking project for something neat to do with your kids!!!
Family Circle Gingerbread Men
From: November 2009 issue, Family Circle magazine
Ingredients:
2 3/4 cups all-purpose flour
3/4 teaspoons of baking soda
1 Tablespoon of ground ginger
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 teaspoon of salt
1/2 cup (1 stick) of unsalted butter, softened
1/2 cup of packed dark-brown sugar
1 large egg
1/2 cup of original molasses
Red hot cinnamon candies, for decorating
Tubed white icing for piping
Directions:
1) In a medium sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
2) In a separate large bowl, beat the softened butter and brown sugar until smooth (I used a handheld electric mixer). Beat in egg, then molasses. Stir flour mixture into butter mixture. Divide dough into 2 halves. Wrap; CHILL FOR 2 HOURS.
3)Preheat oven to 350 degrees. On a well-floured surface, roll half of the dough to 1/8 inch thickness. Cut shapes with assorted-sized gingerbread cookie cutters; transfer to ungreased baking sheets. Reroll scrap cuts. Repeat with rest of the dough.
4) Bake at 350 degrees for 13 minutes. Transfer cookies to racks to cool. Decorate with icing and assorted candies.
Jen's Notes:
I made a couple of subtle substitutions for our cookies. First, I did not have unsalted butter. I just used regular salted, which worked out fine. Then, the magazine has a recipe for Royal Icing, but I didn't use it. I already had tubed icing on hand and I reasoned that it would be easier to work with, considering I have a 3 1/2 year old assistant baker. Lastly, I don't have assorted gingerbread cookie cutters. I just have one size (it looks to be a 4 inch one), so that is what I used.
The cookies on the magazine cover don't have faces,which I think is a little strange. They look like little gingerbread drones. I think ours will have faces...that will make biting their heads off more fun, anyway!!!
Here is my assistant, hard at work mixing the dough. Notice his baking apparel...an apron, t-shirt, and Spiderman underwear.
Gee...it looks like he had to sample some of his handywork. I spy a little cookie dough at the corners of his mouth.
The Result:
This was a really fun project to do with my son. I think as gingerbread cookies go, this recipe is probably mediocre...really, nothing special. The cookies themselves tasted okay, but are super-crunchy. Personally, I like a more chewy cookie; but as it has been explained to me that gingerbread is usually pretty darn crunchy.
The fun part was decorating these guys and getting my little one involved in the whole process. I love that he is old enough to enjoy helping me in the kitchen. The decorated cookies did not turn out "magazine cover" beautiful, but I am okay with that. All in all, I would certainly make gingerbread men again...maybe just look for a better recipe. I would recommend this baking project for something neat to do with your kids!!!
Weekly Menu Plan: 11/15/09-11/21/09
This past week went pretty smoothly for the designated menu plan, with the exception of only having to skip one dinner in lieu of eating with friends. Last night, we decided to have dinner out, so the new crab cake recipe has been put on the back burner for awhile. Anyway, the crab cakes have copious amounts of cream cheese in the dish; which won't work for me right now.
Speaking of cream cheese...I made another important discovery over the past week or so. I have figured out that I have an aversion to dairy products. I swear that this darn pregnancy is throwing me all kinds of curve balls!!! Never before have I had issues with dairy, but these babies have brought on a sensitivity to all things with lactose in them. Ugh. It seems like I can tolerate dairy items in very small doses, so I have had to come up with a menu plan that is pretty light on the dairy. I have two dinner choices this week with cheese, but I think I will just monitor the amount of cheese on my portion and see how that works out. After all, I am not ready to give it up completely.
As far as new recipes this week, I think my son and I are going to try out some gingerbread man cookies. I was inspired by the cover of the current issue of Family Circle magazine, and I even bought a special cookie cutter to try out. I am not the world's best baker/cookie decorator...so we will see how it goes!
Weekly Menu Plan: 11/15/09-11/21/09
Sunday 11/15: Claire's Chicken and Yellow Rice with Black Beans & Family Circle Gingerbread Men
Monday 11/16: Jen's Veggie Parmesan & salad
Tuesday 11/17: Karen's Baked Pesto Salmon with Roasted Potatoes & roasted asparagus
Wednesday 11/18: Jen's Bean Tostadas
Thursday 11/19: Claire's Pot Roast: Jen's Variation
Friday 11/20: Jen's Chicken Tortilla Soup
Saturday 11/21: Ina's Linguine with Shrimp Scampi
Speaking of cream cheese...I made another important discovery over the past week or so. I have figured out that I have an aversion to dairy products. I swear that this darn pregnancy is throwing me all kinds of curve balls!!! Never before have I had issues with dairy, but these babies have brought on a sensitivity to all things with lactose in them. Ugh. It seems like I can tolerate dairy items in very small doses, so I have had to come up with a menu plan that is pretty light on the dairy. I have two dinner choices this week with cheese, but I think I will just monitor the amount of cheese on my portion and see how that works out. After all, I am not ready to give it up completely.
As far as new recipes this week, I think my son and I are going to try out some gingerbread man cookies. I was inspired by the cover of the current issue of Family Circle magazine, and I even bought a special cookie cutter to try out. I am not the world's best baker/cookie decorator...so we will see how it goes!
Weekly Menu Plan: 11/15/09-11/21/09
Sunday 11/15: Claire's Chicken and Yellow Rice with Black Beans & Family Circle Gingerbread Men
Monday 11/16: Jen's Veggie Parmesan & salad
Tuesday 11/17: Karen's Baked Pesto Salmon with Roasted Potatoes & roasted asparagus
Wednesday 11/18: Jen's Bean Tostadas
Thursday 11/19: Claire's Pot Roast: Jen's Variation
Friday 11/20: Jen's Chicken Tortilla Soup
Saturday 11/21: Ina's Linguine with Shrimp Scampi
November 10, 2009
Ina's Caramelized Butternut Squash
I heart butternut squash! Although it may not feel like "fall" here in Arizona, I am glad that our local markets at least carry autumn produce for great prices. I recently purchased 2 butternut squash for a song!!! Nothing makes me giddy like groceries on the cheap!!! Anyway, I decided to use my squash this week for two different recipes...this side dish being one of them. Our main course is going to be t-bone steaks on the grill. Since the steaks we have are huge, I figured that just a side dish of yummy butternut squash would be a nice compliment to our meal. My friend, Claire recently made this dish and her family loved it. Really, what is not to love??? Butternut squash and brown sugar.....yum. Thanks Claire, for another great idea.
Ina's Caramelized Butternut Squash
1999, The Barefoot Contessa Cookbook, All rights reserved
Ingredients:
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
Jen's Notes:
I am only using one squash, so I am halving this recipe.
The Result:
Sorry the photo is a little strange on this one. The battery died on my SLR, so I had to result to using my little PowerShot digital on this pic. Sigh. At least you can kinda get the idea of how this looked.
This was soooooo yummy and totally easy. Even the husband and boy, who are both normally dubious about squash, loved this side dish! This is a great way to prepare butternut squash!!!!
Ina's Caramelized Butternut Squash
1999, The Barefoot Contessa Cookbook, All rights reserved
Ingredients:
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
Jen's Notes:
I am only using one squash, so I am halving this recipe.
The Result:
Sorry the photo is a little strange on this one. The battery died on my SLR, so I had to result to using my little PowerShot digital on this pic. Sigh. At least you can kinda get the idea of how this looked.
This was soooooo yummy and totally easy. Even the husband and boy, who are both normally dubious about squash, loved this side dish! This is a great way to prepare butternut squash!!!!
November 8, 2009
Weekly Menu Plan: 11/08/09-11/14/09
I did pretty well with my weekly menu plan this past week, only deviating once on Saturday. We had some friends come over for dinner, so I decided to push back the steaks on the grill and do soup in the slow cooker and sandwiches instead. It was very easy to put together and the casual dinner gave us time to visit with our friends.
So, our steak feast has been pushed back to this week. I got a smokin' deal on T- bone steaks at the store a couple of weeks ago. They are huge and came three to a package. I think I will morph one into a meal of steak sandwiches, and save the other two for grilling. Either way, it is a nice change of pace to have good cuts of beef on hand. We rarely have steak, so it should be a real treat!
The other good news for this week is that I have two 'new' recipes on the menu!!!! I am happy that I actually have a couple different things to try out...I was beginning to think that my ability to cook new foods had completely disappeared. Whew! I am glad to be branching out from the familiar a little, and I am really looking forward to our upcoming meals this week. I will post my new recipes on the days that I make them.
Weekly Menu Plan: 11/08/09-11/14/09
Sunday 11/08: leftover Slow Cooker Minestrone Soup, side salad
Monday 11/09: Cheese steak sandwiches w/ grilled onions,green peppers, & mushrooms, side salad (No real recipe...this is where one of my T bone steaks is going)
Tuesday 11/10: T-bone steaks on the grill, Ina's Carmelized Butternut Squash (new recipe...thanks for the idea, Claire!)
Wednesday 11/11: Tater Tot Casserole, steamed green beans
Thursday 11/12: Jen's Pesto Chicken and Gnocchi with Broccoli
Friday 11/13: Ina's Butternut Squash Risotto
Saturday 11/14: Crab Cakes, roasted potatoes, steamed veggies (here is my other new recipe)
Jen's Notes:
I just noticed that this will be quite the red meat week. Beef lovers rejoice!
So, our steak feast has been pushed back to this week. I got a smokin' deal on T- bone steaks at the store a couple of weeks ago. They are huge and came three to a package. I think I will morph one into a meal of steak sandwiches, and save the other two for grilling. Either way, it is a nice change of pace to have good cuts of beef on hand. We rarely have steak, so it should be a real treat!
The other good news for this week is that I have two 'new' recipes on the menu!!!! I am happy that I actually have a couple different things to try out...I was beginning to think that my ability to cook new foods had completely disappeared. Whew! I am glad to be branching out from the familiar a little, and I am really looking forward to our upcoming meals this week. I will post my new recipes on the days that I make them.
Weekly Menu Plan: 11/08/09-11/14/09
Sunday 11/08: leftover Slow Cooker Minestrone Soup, side salad
Monday 11/09: Cheese steak sandwiches w/ grilled onions,green peppers, & mushrooms, side salad (No real recipe...this is where one of my T bone steaks is going)
Tuesday 11/10: T-bone steaks on the grill, Ina's Carmelized Butternut Squash (new recipe...thanks for the idea, Claire!)
Wednesday 11/11: Tater Tot Casserole, steamed green beans
Thursday 11/12: Jen's Pesto Chicken and Gnocchi with Broccoli
Friday 11/13: Ina's Butternut Squash Risotto
Saturday 11/14: Crab Cakes, roasted potatoes, steamed veggies (here is my other new recipe)
Jen's Notes:
I just noticed that this will be quite the red meat week. Beef lovers rejoice!
November 2, 2009
Weekly Menu Plan: 11/01/09-11/07/09
Well, here we are with the ol' weekly menu plan. I am optimistic that this week will go a little better than my botched meal planning attempt last week. Once again, I don't really have any new and/or exciting recipes to try out for our dinners. In fact, I am actually throwing some missed meals back on the schedule that we did not get to have last week due to our family illness. I already have the groceries...so what the heck!
I have also noticed that as my pregnant belly increases it's girth, my motivation to cook actually decreases. I am really keeping my fingers crossed that by this time next year, I will be back to a daily blogging schedule and trying new recipes once again. By that time, my babies will be around 7 months old and our family will have hopefully adjusted to the new "normal"...whatever that will encompass. So for now, I am sticking with the easy and familiar. Maybe someone out there on the World Wide Web will actually get an idea from one of my basic, repeat meals. Alright, enough chit-chat...here is my menu plan. I hope everyone has a great week!
Weekly Menu Plan: 11/01/09-11/07/09
Sunday, 11/01: Dinner out
Monday, 11/02: Falafel Pitas with Tzatziki Sauce, Jen's Italian Pasta Salad
Tuesday, 11/03: Quick and Easy Mexican Chicken, Sweet Potato Fries, green beans
Wednesday, 11/04: Cooking Light's Slow Cooker Red Beans and Rice, salad with homemade dressing
Thursday, 11/05: Leftovers/No Dinner (My friend, Claire and I are going to the Pioneer Woman book signing....hooray!!!)
Friday, 11/06: Jen's Chicken Paprika (sorry, no recipe...old family secret)
Saturday, 11/07: Steaks on the grill, baked potatoes, steamed veggies TBD
Jen's Notes:
I just noticed that there are really no recipe links to this week's meals. It seems that the link was either covered in my post from last week, or there is simply not a recipe link available. Woo-hoo...that means less work for me!
I have also noticed that as my pregnant belly increases it's girth, my motivation to cook actually decreases. I am really keeping my fingers crossed that by this time next year, I will be back to a daily blogging schedule and trying new recipes once again. By that time, my babies will be around 7 months old and our family will have hopefully adjusted to the new "normal"...whatever that will encompass. So for now, I am sticking with the easy and familiar. Maybe someone out there on the World Wide Web will actually get an idea from one of my basic, repeat meals. Alright, enough chit-chat...here is my menu plan. I hope everyone has a great week!
Weekly Menu Plan: 11/01/09-11/07/09
Sunday, 11/01: Dinner out
Monday, 11/02: Falafel Pitas with Tzatziki Sauce, Jen's Italian Pasta Salad
Tuesday, 11/03: Quick and Easy Mexican Chicken, Sweet Potato Fries, green beans
Wednesday, 11/04: Cooking Light's Slow Cooker Red Beans and Rice, salad with homemade dressing
Thursday, 11/05: Leftovers/No Dinner (My friend, Claire and I are going to the Pioneer Woman book signing....hooray!!!)
Friday, 11/06: Jen's Chicken Paprika (sorry, no recipe...old family secret)
Saturday, 11/07: Steaks on the grill, baked potatoes, steamed veggies TBD
Jen's Notes:
I just noticed that there are really no recipe links to this week's meals. It seems that the link was either covered in my post from last week, or there is simply not a recipe link available. Woo-hoo...that means less work for me!
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